4 ounces stuffing mix (the hard, small bread cubes; I used sage and onion flavor from Brownberry)

½ pound deli turkey breast, diced into ½-inch cubes

1 cup sweet potato cubes (diced small)

½ cup fresh, creamy goat or sheep’s milk cheese

½ cup shredded cheddar cheese

Grease a 13-by-9-inch baking pan.

Sauté mushrooms and onion in oil in a large skillet over medium heat. When onion is soft, remove from heat.

In a large bowl, whisk together eggs, cream, salt, onion powder, sage and black pepper.

In prepared pan, spread out stuffing bread, turkey breast and sweet potato (this needs to be cut small so that it will cook through in the oven). Pour in egg mixture. Cover the top with small dollops of fresh cheese and sprinkle cheddar over all. Cover and let sit in fridge overnight or for at least 4 hours.

Preheat oven to 375 degrees and bake strata 35 minutes or until cheese is melted and bubbly.